Grilled Polenta with Chargrilled Vegetables
Spectacular and colourful, this dish with its rich tomato sauce, crunchy pinenuts, chargrilled vegetables and crispy polenta is set to impress.
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Preparation Time
30 minutes
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Cooking Time
30 minutes
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Serves
4
1 cup instant polenta
2 cups chicken stock
1 cup water 20g butter
1/3 cup grated parmesan cheese
1 red capsicum, quartered and seeds removed
1 eggplant, sliced thinly
2 tablespoons olive oil
425g tub Latina™ Fresh Mediterranean Sauce
1/4 cup pitted kalamata olives
50g rocket leaves
1. Combine polenta, stock and water in a large microwave-safe bowl and microwave on HIGH for 5 minutes; stir. Cover with plastic wrap, pierce plastic twice and cook on HIGH for a further 6 minutes or until thick. Stir in butter and parmesan.
2. Spread polenta mixture into 17 cm x 27 cm lightly oiled slice pan and refrigerate for 15 minutes or until set. Slice into 8 pieces.
3. Place capsicum skin-side down on a preheated barbecue hotplate (or skin-side up under a grill) and cook until skin blackens. Place in a plastic bag or covered container until cool enough to remove skin. Remove and discard skin. Tear into strips.
4. Brush eggplant slices in oil. Cook eggplant and polenta on barbecue grill until lightly browned on both sides.
5. Warm sauce in a small saucepan on the side of the barbecue or in microwave, to pack directions.
6. Spoon a little sauce on to each plate and top each with one piece of polenta. Top with eggplant, capsicum, olives, second piece of polenta and finish with rocket leaves. Serve with remaining sauce.
The polenta can be made a day ahead and stored covered, in the refrigerator. This dish is best assembled close to serving.
The following products might work well with this recipe: